The Jewish New Year of Rosh Hashanah is full of edible symbols, all of which represent something we hope for the coming year. But the most popular ritual, and arguably most delicious, is dipping apples into honey. These two sweet ingredients signify our desire for a sweet New Year. Apples and honey on their own are a prevalent nosh, but there are limitless ways to incorporate this tradition in more unique recipes.
The Passover Seder menu gets all the attention this time of year, with perfecting Bubbe’s matzah ball soup, scrounging up some edible gefilte fish, and of course slow cooking the brisket. But what about the other seven days of meals? Here are some tips for eating well this Passover, without sacrificing flavor for tradition
Between the Seder plate, symbolic meal, and staying within the Kosher for Passover rules, planning a Seder can be a stressful experience. Whether you are serving a meal for 4 or 40, Amy Kritzer of What Jew Wanna Eat has some tips to ensure an enjoyable experience.
Amy Kritzer is a personal chef and recipe developer in Austin, Texas and is the founder of the modern Jewish cooking blog, What Jew Wanna Eat. In her spare time, she enjoys theme parties and finding the tastiest queso in town.